One sheet of Maisonté puff pastry:
1 1/3 cup flour
1/8 tsp salt
12 tbsp butter
6 tbsp ice water
Pastry Cream:
2 cup milk
1 tsp vanilla extract
6 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 tbsp unsalted butter
Icing:
10 tbsp powder sugar
1 tbsp cocoa powder
bit of milk
Recipe written by Maisonté Join me on instagram @maisonte_home
PUFF PASTRY:
Combine. Place flour, salt, butter, in a food processor process for a few seconds.
Add slowly 6 tbsp water until combined, but still crumbles.
Shouldn’t be over process.
SECOND:
Roll it. Put a dough onto flat, floured surface.
Roll it to a rectangle, 1/4 inch thin.
THIRD:
Fold it. Fold the bottom edge up to 2/3.
Then fold the top like an envelope.
FOURTH:
Rest it. Wrap the dough in plastic wrap.
Rest it in a refrigerator for 2 hours or more.
Ready to use after 2 hours.
FIFTH:
Cut and bake. Preheat oven to 400°F.
Cut the puff pastry in 4 pieces.
Place them onto a parchment paper lined baking sheet.
With a fork poke holes into the dough.
Put parchment paper on top the dough.
Then place another baking sheet on top, so it keeps the dough from puffing up.
Bake it for 15 minutes.
Then remove the top baking sheet and the top parchment paper.
Bake it for another 5-10 minutes, until golden.
Let it cool.
PASTRY CREAM:
Make the Pastry Cream. Place 2 cups of milk in a sauce pan and bring to a boil.
In a medium bowl place 6 egg yolks and 1/2 cup sugar.
Whisk it until fluffy.
SEVENTH:
Add and whisk more. Add 1/4 cup cornstarch and whisk again.
Add 1 tsp vanilla extract and whisk again.
Add the hot milk into the egg mixture.
Mix it well.
EIGHTH:
Pour it. Pour the mixture through the strainer back into the same saucepan.
Over the medium heat cook it until thick and smooth cream
Whisk it constantly.
There shouldn’t be any lumps.
NINTH:
Stir and rest. Pour the mixture into a bowl.
Add 1 tbsp unsalted butter.
Stir it.
Put a plastic wrap onto the cream.
This will prevent forming skin on the pastry cream. When cool, let it rest in the refrigerator for a few hours, up to 24 hours.
ASSEMBLY:
Make icing. White icing:
Put 8 tbsp powder sugar into a small bowl.
Add a little bit of milk.
Mix it until it has a very thick consistency.
Chocolate icing:
Put 1 tbsp cocoa powder and 2 tbsp powder sugar into a small bowl.
Add a little bit of milk.
Mix it until it has a very thick consistency.
Set aside.
ELEVENTH:
Cut it. Cut sides straight.
Then cut each baked puff pastry to three equal pieces.
TWELFTH:
Stack and fill. Take one piece of the cut puff pastry.
Put plenty pastry cream over it.
Place a second piece on top.
Put plenty pastry cream over the second layer.
Top it with a third piece of puff pastry.
Set aside and assemble the other ones.
Then they are ready for the final decoration.
THIRTEEN:
Icing. Spread the white icing on the top layer.
Fill the chocolate icing into a piping bag.
Pipe thin chocolate lines horizontally on top of the white icing.
With a toothpick drag vertically across the chocolate lines in alternating directions.
This will create the classic Mille Feuille pattern.
SERVE THEM.
Serve them. Serve them warm with your favorite tea or coffee.
